Northern vs. Southern Italian Food: What’s The Difference?

While Italy may be a small country (think the size of California) but its northern and southern regions offer very different cuisine from each other. Italians from the northern part of the country love rich cream sauces, stuffed meats, and savory polenta, Italians from the south prefer light olive oils, fresh steamed seafood and of course tangy tomato sauce. While these regions differ from each other significantly, they have both contributed equally to what Americans know as ‘Classic Italian Food‘.

Southern Italian Food

The Mediterranean Sea plays an important part in Southern Italian cooking – from fresh seafood to the warm climate that is great for growing fresh herbs and vegetables, including peppers, eggplant, and tomatoes.

The abundance of tomatoes in Southern Italy lead to the invention of the most popular Italian dish – Pizza! Other popular dishes that come from Southern Italy include eggplant marinara, tangy marinara sauce, and an abundance of olive oils.

Neapolitan pizza takes many of the foods Southern Italy is known for (fresh tomatoes, creamy mozzarella, and sweet basil) and turns it into a simple yet delicious pie. Visitors looking to order pizza in Southern Italy can expect to find other popular toppings including sweet sausage, anchovies, diced peppers, and onions.

Northern Italian Food

While Southern Italian food is driven by the sea, Northern Italian food embraces the land. The Lombardia and Piemonte regions of Northern Italy are ideal for raising cattle, and their cuisine reflects as such. The tomato sauces are replaced with creamy alfredos and butter takes the place of olive oil. Beef and veal are both abundant in Northern Italy, unsurprisingly the popular veal Saltimbocca hails from this region as well.

While Southern Italy may hold the claim on pizza, Northern Italy has contributed an Italian cooking staple that is just as important, Parmesan cheese. The mountain terrain at the foot of the alps is perfect grazing land for sheep, goats, and cows that produce Parmigiano-Reggiano, asiago, gorgonzola, and pecorino cheeses. With their diversity in flavor and texture these cheeses have been adopted in both Northern and Southern Italy – and around the world.

Whether you prefer a veggie topped pizza and pasta smothered in a tangy marinara or chicken parmesan with a rich buttery flavor we have the Italian cuisine for you! The gourmet pizza makers in Peoria have designed a well balanced menu full of family favorites to ensure every customer leaves happy and full. Our family recipes and commitment to our customers have put us among the top Arizona pizza places for over 25 years. For the full Sardella’s menu and to order the best pizza in Phoenix, visit www.sardellaspizza.com.